Rye whiskey and Peychaud’s bitters meet over an Absinthe-rinsed glass to create a bright red, boozy masterpiece: the Sazerac cocktail. A sharp pepperiness from the rye whiskey is delightedly joined by a sweet black licorice-like flavor — perfect for sipping.

Sazerac Cocktail Recipe


2 ½ oz WhistlePig PiggyBack Rye Whiskey 6-Year-Old
4 dashes Peychaud’s Bitters
Grande Absinthe Rinse
1 brown sugar cube
½ tsp cold water
Garnish: Lemon Peel


  1. Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside the glass.
  2. In a cocktail mixing glass, muddle the sugar cube, water, and Peychaud’s bitters. Fill the mixing glass with ice, add the rye whiskey, and stir for 15­–20 seconds, until well-chilled.
  3. Strain into the prepared rocks glass. Twist the lemon peel over the drink’s surface to express the peel’s oils, then garnish with the peel.

Story by Rachel Carr / Recipe by Sarah Cascone / Photography by Dave Bryce

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